Register for the ASBC Malting & Barley for Craft Brewers Short Course

If you want to make great beer, you’ve got to start with great malt! This new short course taking place September 29–30 will provide craft brewers and brewing chemists with an overview of the science behind the malting process. It will cover malt analysis, malt biochemistry, specialty malts for flavor and color, malting barley variety development, and recommendations, as well as sourcing and contracting barley. This course will be a great way to get to know the malting process from start to finish and to learn from people working in the field. Register today!

Members: Are you getting your ASBC emails?

If you are currently a member and do not receive ASBC email communications, including The Buzz, please log in and view your profile to make sure that your email address is current. If your email address is current, there is the possibility that the email may have been blocked by your company’s spam filter. Try adding to your list of trusted senders/whitelist. To ensure that ASBC communications are not filtered out on the company side, try talking to your system administrator about whether the ASBC domain ( is being blocked, and how that can be changed.





Welcome to the New ASBC Website

Welcome to the ASBC! I hope you like the look and feel of the newly designed website. It’s one way that we want to (re)connect with our current members and welcome our future ones. The new website is a visible and symbolic example of the new membership benefits ASBC has to offer, plus its desire to provide a community for brewers, brewing scientists, and professionals who seek instruments, skills, and knowledge for assuring quality in the brewing industry.






    ASBC LABS Meeting at New Belgium Brewing Co.

    Hot on the heels of the previous event at Avery Brewing Co. back in January, New Belgium Brewing Co. hosted the second ASBC local meeting this year on July 21. With a flashy new name, this ASBC LABS (Local Area Brewing Science) Meeting is hopefully the beginning of a long series of informative and relevant local workshops.





    Journal of the ASBC Editor’s Pick: Improving Flavor Quality and Stability of Pilsner Beer

    Sometimes it has been touted as a benefit of using hop extracts that they are devoid of polyphenols that can lead to the colloidal instability in beer. Barbara Jaskula-Goiris and her colleagues from Leuven and Gent offer a cautionary note in “The Use of Hop Polyphenols During Brewing to Improve Flavor Quality and Stability of Pilsner Beer” with their observations that hop polyphenols do enhance the mouthfeel and flavor stability of beer.





    In Ancient Egypt, what were stonecutters, slaves, and public officials paid in?



    What is your favorite microorganism in beer?


    Facebook Twitter LinkedIn